Melons (cantaloupe melons) sweet and sour according to Rudolfo

Ingredients for 10 servings:

• 4,000 g melon(s) (cantaloupe melons), net, corresponds to approx. 6,500 g fruit
• 500 g vinegar, not hot (drinkable – ready to eat)
• 1,000 g water
• 1,200 g sugar
• 60 g mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

As a side dish to veal crowns, veal liver or grilled poultry, also to game

Quarter the melons, remove the seeds with a spoon, and halve the quarters again. Divide these wedges into thirds so that the whole melon becomes 24 wedges. This is then exactly the right size. Weigh the wedges and, if necessary, adjust the ingredients for the stock proportionally. For the amount specified here, a 10-liter pot is ideal. Make the stock from water, vinegar (only the finest vinegar, please) (I use Schilcher vinegar from Gölles), sugar, and mustard, and bring to a simmer. Simmer for about 10 minutes. Add the melon wedges and cook over moderate heat for about 20 to 25 minutes. Remove the melons and place them on a wire rack to drain, then reduce the stock by about 2/3 by boiling them down. Place the melon wedges in Rex jars, fill with the reduced stock, and seal. This amount fills 10 jars of 0.25 liters each. As a fine accompaniment to grilled veal, lamb, and poultry, it adds a special touch and elicits applause. Unsurpassed.